
Steps
- In a saucepan, heat the vegetable broth and keep it warm on low heat.
- In a separate pan, heat olive oil and butter over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are tender and golden brown.
- Stir in the Arborio rice and cook for 1-2 minutes, until slightly toasted.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Ingredients
- 1 cup Arborio rice
- 1 cup mushrooms (sliced)
- 2 cups vegetable broth
- 1/2 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley (for garnish)
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